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H A C C P Hazard Analyze Critical
Control PointWhat is Hazard?
Four Types Hazards
Anything Present in the Food which can Harm Full01 Micro Biological Bacteria: Viruses, Molds Fungus, Yeast, Pastries
02 Physical Bacteria: Hair, Buttons, Glass, Pins, Stones, Fly’s
03 Chemical Bacteria: Cleaning, Chemical, Pesticides
04 Allergenic Bacteria: Peanuts, Eggs, Shell Fish, Milk, Cereals
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Food Poisoning:
Acute illness Caused by Consumption or Eating Contaminated or Poisonous
ALAMAT Symptoms of Food Poisoning
Abdominal Pain (PIAT MAIN DARD) Stomach Cramps (PIAT MAIN (MAROR)
Diarrhea, Vomiting, Nausea (MATLI HONA), Feeling Sick, Fever, Fall Down
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Contamination: (ALODIGI)
Presence or introduction of Micro Biological Hazard to Food
How to Control Contamination
Keep Raw and ready eat Food Separate / High Standard of Personal
Hygiene Effective Cleaning and Disinfection / Proper Food Storage
Well Designed Food Production Facility
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Multiplication of Bacteria
The Growth of Bacteria in Food under favorable Conditions like High
Moisture Nutrient GIZAIAT time & Danger Zone Temperatures 05 C”– 60 C”
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How to Control Multiplication
Food must be Store out said Danger Zone
Chilled Food below 05 C” Hot Food above 65 C”
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Cooked & Reheating Food Temperatures
Food to be cooked 75 C” above Food to be reheating 75 C” above
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Chiller Temperatures
Chiller below 05 C” Freezer -18 C” Blast Chilled below 05 C”
Meat thawing below 05 C”
Sources of Food Poisoning Bacteria
People, Raw Food, Water, Insects, Rodents, Soil (METI) Dust, Refuse
(KACHRA) Waste, Animals, Birds,
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Type of Cross Contamination (ALODIGI)
Direct Contamination: Cooked Food with Raw Food tighter
Indirect Contact: Surface of the Table top
In Direct Contamination: Dripping of the blood in Cooked Food
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How to Control Cross Contamination
Use Color Coded Chopping Board and Knife
Separation of raw and ready –to- Eat Food
Separate Washing Facilities
Effective Training of Food Handlers
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Sources of Physical Hazard
Raw Ingredients
Cleaning materials / Equipment
Maintenance Operative (CARWAI)
Food Handlers / Visitors
Packaging Materials
Notice Board Metallic Pins
Building Paints Flakes
Equipment Lubricants Screw (CHIKNA)
Pests / Dropping Hair
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Sources of Chemical Hazard
Deliveries / Packaging Materials /Maintenance Operative (CARWAI)
Cleaning Chemicals /Pesticides (KIRON KI DAWA)/Excess Additives (ZIADA)
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Fruits & vegetable SanitationHow to Sanitize Fruits & vegetable
First Stapes process is clean water Snick
Put All Fruits & vegetable in clean water and proper clean
2nd Stapes process is one Chlorine Tablets in 20 litter water in Snick
Put All Fruits & vegetables in Chlorine Tablets water leave 10 minutes in
said After 10 minutes you can put in chiller for two hours
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04 Most Common Bacteria
Salmonella (Chicken)
Baslus (Rice)
Clostridium (Curry)
E. coli (Beef)
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